Culinary Arts, AAS

A Career in Culinary Arts

A career in culinary arts marries the many tasks of food preparation with the care, attention and devotion of a well-trained cook. Throughout the history of classical culinary preparation, from the kitchens of famous French Chef Auguste Escoffier to today’s modern restaurants, clubs, hotels and healthcare dining, the correct preparation of food is an active and exciting career. Understanding elements of sanitation, working with others as a team, proper ingredients and how to use them, as well as cooking with all five senses is all part of the kitchen.

Areas of specialty for professional culinarians can range from prep-cook, hot food cook, pastry and baking and garde manger (the cold kitchen). Types of jobs that can be found in the industry range from starting cook in a prep kitchen to executive chef. Often professional culinarians use the certification levels from the American Culinary Federation to define their level of experience and abilities. Annual salary levels–ranging from $24,000 to $85,000–depend on the amount of experience, ambition/responsibility and education of the individual, and vary per locale throughout the country.

The Culinary Arts Program at East Central College

East Central College Culinary Arts offers students a unique opportunity to prepare themselves for a long and successful career as a professional culinarian. Students start the program by learning elements of sanitation, cost control, business math and product identification before entering the kitchen and starting to cook. From the basics to advanced courses such as Garde Manger, Advanced Baking & Confections, and Advanced Culinary & Restaurant Operations, curriculum is offered in a progressive succession of block sessions.

Courses are taught by certified chef instructors in a kitchen built for instructional cooking. Specialized areas of the kitchen are a lecture/demonstration area, student stations, bakeshop and cold room for garde manger and charcuterie. Recently updated, the cold kitchen is equipped to offer students elements of forcemeats, sausages and smoking/curing foods. Also included is a large garden where students are involved with the daily care and harvest of vegetables for their own cooking.

The admission criteria to enter the East Central College Culinary Arts program are listed with the curriculum content and degree requirements on the next page.

The Student Options

East Central College offers two opportunities in the study of culinary arts:

1. Associate of Applied Science degree: about two years which includes advanced study in culinary preparation and management.
2. Certificate of Achievement: a one-year study of the basics of culinary preparation.

The Student At Graduation

At graduation, students are prepared for long and successful careers as professional culinarians and, in time, chefs. The education provides essential tools to start at the entry level in an active, modern kitchen. Graduates can enjoy quick upward movement into areas of the professional kitchen as line cooks, specialty department, sous chefs and chefs.

Upon graduation with their AAS degrees, students will have earned several certificates as well, including the ECC Certificate of Achievement, Culinary Arts; ServSafe Food Safety Certificate; First Aid; CPR-Basic; and ACF Certified Culinarian.

“We may live without poetry, music and art;

We may live without conscience, and live without heart;

We may live without friends, we may live without books;

But civilized men cannot live without cooks.”

~ 1925 Missouri Farm Women’s Cookbook

Culinary Arts Program Admission Requirements

1. High school diploma or equivalent
2. Be prepared to take MT 1023 - Business Mathematics  
3. Have reading skills capable of entering EN 1223 - English Comp I  
4. Complete an application of admission to the Culinary Arts program
5. Complete an application for admission to East Central College or be a current ECC student
6. Complete the Statement of Food Allergies/Vaccinations (students are required to have their Hepatitis A vaccination)
7. Complete a program interview

Accreditations

The ECC Culinary Arts Program is accredited through the American Culinary Federation Education Foundation and is recognized as an Exemplary Program

East Central College is accredited by the Higher Learning Commission of the North Central Association of Colleges and Schools
30 N. LaSalle St., Suite 2400
Chicago, Illinois 60602-2504
800-621-7440

Contacts

East Central College Culinary Arts Program 1964 Prairie Dell Road Union, Missouri 63084 636-584-6500 www.eastcentral.edu Program Location Training Center (ECC Union Campus)

Program Faculty Chef Ted Hirschi, Program Coordinator 636-584-6686 Theodore.Hirschi@eastcentral.edu Chef Mike Palazzola, Chef Instructor 636-584-6793 Michael.Palazzola@eastcentral.edu